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Motichoor Ladoo

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Motichoor Ladoo are traditional North Indian sweet made specially festivals.Thee ladoos are made of  very small gram flour balls or boondhi which are deep fried in oil or ghee then simmered in sugar syrup till they absorb the syrup. The preparation for Motichoor ladoo is same as Boondhi Ladoo. The word Motichoor literally translates to crushed pearls and honestly we think their couldn't have been a better name for the delicacy. Originally associated with states like Rajasthan and Uttar Pradesh these ladoos were also easy to store in the torrid temperatures and wouldn't go bad for days.

To make today's recipe I didn't have the mootichoor ladoo ladle, so used the regular boondhi ladle to make boondhi. Just to make the pearls / boondhi to small size I have added the boondhi to mixer grinder and gave it  just 1 pulse. And then added to the syrup. Motichoor ladoo ladle are easily available in India, as I couldn't find it here in US managed to prepare this delicious sweet…

Chorafali

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Chorafali is a Gujarati snack specially make during Diwali. This is a light and fluffy savory snack made with gram flour and udad flour. This melt in mouth crispy snack tastes like papad or chips. Adding sour and spicy flavor to this papad makes it a irresistible snack.
This recipes goes to 2nd day of Blogging Marathon 93 under the theme " Diwali Sweets and Savories". Here goes the recipe........



Ingredients:


Gram flour / Besan 1 cup Udad flour 1/4 cup Baking soda 1/8 spoon Salt to taste Oil for deep frying Red chili powder 1 spoon Black salt 1/2 spoon ( optional ) wheat flour / rice flour for dusting

Preparation:

In a mixing bowl add besan, udad flour, salt and baking soda. Boil about 1/4 cup of water to lukewarm. Now add warm water slowly to the dry flours and mix well. Add little water at a time to make a stiff dough. Add 1 spoon oil and knead the dough again. Cover with muslin cloth for 10-15 minutes. Now knead the dough once again and divide the dough into small portions. Each portion ca…

Ribbon Pakoda / Ribbon Muruku

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Hello everyone, it feels so good to be back after a long gap.. Was away for few month setting up my new home. Yehhhh   finally we moved into our dream home. Missed  reading all the yummy recipes and commenting on my fellow bloggers posts. Lot to catch up now .

Starting  back my with a delicious and crunchy snack for all age groups. Diwali is around the corner and everyone must be busy preparing snacks for your family and friends. Today I will be posting a snack with can be made ahead and store for up to 2-3 months. Great snack for road trips, after school or anytime with a cup of Tea / Coffee. This recipe " Ribbon Pakoda " goes to Week 2, Day 1 of Blogging Marathon 93 under the theme " Diwali sweets and savories ".  Here goes the recipe...….



Ingredients:


Rice flour 2 cups
Besan / Gram flour 1 cup
Sesame seeds 1/2 teaspoon
Ajwain seeds / Carom seeds 1 teaspoon
Kashmiri Chili powder 1 1/2 teaspoon
Salt to taste
Melted butter 3 table spoons
Oil for deep frying
Chakli maker with …

Dosakaya Pappu

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Dosakaya is a yellow cucumber available in parts of India. They are  generally spherical in shape. It is commenly cooked as curry, along with daal, added in sambar or made a s pickle called Dosa-aavakaya. For day 2 under the theme " One vegetable different ways", today am making daal with this yellow cucumber or dosakaya.

Here goes the recipe......


Ingredients:


Dosakaya / cucumber 1 medium size
Toor dal 1 cup
Green chili 2
Tomato 1 small
Tamarind pulp 1 spoon
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Salt to taste
Chopped cilantro 3 spoons


For tempering:


Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Udad dal 1 spoon
Red chili 1
Curry leaves 4
Oil 2 spoons



Preparation:


In a presser cooker wash toor dal thoroughly and add chopped cucumber, tomato, tamarind, green chili and turmeric powder.
Add 1 1/2 cup water. 
Presser cook for 3-4 whistles.
Let the presser evaporate completely  before opening the lid.
Now remove the lid and give it a stir.
Switch on the stove, add salt to taste, chili powder and…

Dosakaya Chicken

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Today's recipe is one of my friends recipe. She made it specially for my husband who loves yellow cucumber in any form or in anyway it is cooked. I have tried lot of recipes with this particular vegetable but never tried with Chicken. Its basic and simple chicken curry with some chopped cucumber in it. So this recipe goes to the first day of week 2 under the theme " One vegetable different ways". Here goes the recipe.........





Ingredients:


Dosakaya / yellow cucumber  2
Chicken 2 pounds
Onion 1 large
Tomato 1 large
Green chili 4
Curry leaves 6
Ginger garlic paste 1 1/2 spoon
Chili powder 2 spoons 
Haldi / turmeric powder 1/2 spoon
Salt to taste
Garam Masala 1 spoon
Chopped cilantro 1/4 cup
Oil 6 spoons



Preparation:


Peel the skin of yellow cucumber and cut into small to medium pieces.
Check the taste of cucumber and the seeds inside, sometimes they may be bitter.
In that case remove seeds and use just the cucumber pieces.
In a large pan heat oil and add chopped onions and slit green chilies.
A…

Paneer Peas Curry

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For the final day of week 1, under Mother's Day special theme am here with a simple and my mom's favorite dish with Paneer and Peas. My mom used to prepare this special dish on weekends specially when she used to prepare Poori. Freshly ground garam masala used to give this dish a special taste and flavor. This has also been a favorite dish for  us-3 sisters as mom used to make it when ever we used to go for a school field trip. This dish has been my friends favorite too....this Mother's Day am preparing this dish for my kids,  I hope they like it ....Here goes the recipe.......




Ingredients:


Paneer 1/2 pound
Green peas 1 cup Onion 1 Tomato 1 Curry leaves 4 Green chillies 3 Haldi 1/2sp Chilli powder 1/2 sp Garam masala 1sp ( Freshly roasted and powdered Cinnamon, Cardamom and Cloves) Ginger garlic paste 1/2 sp Salt to taste Oil 1/4 cup Cilantro 1/2 cup


Preparation:


Heat pan and add oil. Cut paneer into small cubes and fry them in the oil. Remove and place them on tissue paper so that excess o…

Gongura Mutton

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Mother's Day, to continue with my last post although Anna Jarvis was successful in founding Mother's Day. In India, United States and in many countries Mother's Day is celebrated on 2nd second Sunday in May. In some countries the date adopted is one significant to the majority religion, such as Virgin Mary Day in Catholic countries. Other countries selected a date with historical significance. For example, Bolivia's Mother's Day is date of a battle in which women participated. 

What ever day it may be the love and affection towards our mother should never change. Recently, I lost my Mother -in -Law, who was a wonderful and great mother to her  kids. She was an amazing grand mother too.   Today I will be posting one of her favorite dish, dedicating the dish to my mother-in-law on occasion of  Mother's Day. So,  for day 2 under the theme " Mother's Day special", I have made Gongura Mutton. Here goes the recipe.......




Ingredients:


Mutton 1 pound or 1/2 …